Preheat grill on high. Place the capsicum skin-side up under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag and stand for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thin strips.

Step 2

Meanwhile, place chickpeas, garlic and olive oil in the bowl of a food processor. Process until almost smooth. Add the lemon juice and salt and pepper and process until well combined.

Step 3

Lay the lavash bread on a flat surface. Spread the chickpea puree evenly over both pieces of bread. Sprinkle the parsley leaves over the puree. Scatter the red capsicum over the parsley and press down lightly into the puree.

Step 4

Roll the bread up from the long side. Slice each roll diagonally into 4 pieces. Place 2 pieces on each plate and serve.